Our second season was nothing short of incredible. We had the opportunity to meet an Olympic great, Garrett Weber-Gale and international cooking icons like Jacques Pepin, Ilan Hall, Hung Hyun, Roland Messier, Tony Mantuano, Andrea Immer and Writer Gail Simmons. But, it’s not necessarily the celebrities we search out, though we were honored to have met them. Rather, it’s the farmers, the cheese makers, the food activists and the Wisconsin chefs that we want you to meet and hear their stories. Without these people, you would not have the amazing foods we eat on a daily basis. These are the people that work so hard, so you can have the best quality food, and grown right in your own backyard. We cannot thank them enough for all that they do.
We couldn’t have done it without a little help. We would particularly like to thank all of our amazing sponsors for this season. There are two, in particular, who rose to occasion to bring Wisconsin Foodie Season 2 to life. Mr. Joe Bartolotta, for taking a chance on us, and working extremely hard to raise the culinary profile of our great state. And also, the Wisconsin Milk Marketing Board – all they asked was for us to promote Wisconsin cheese (what a tough job). They have our humble gratitude for helping to bring this significant season to life.
While this season has come to an end, we still are hard at work developing the stories and talking with potential Season 3 sponsors.
If you missed this season of Wisconsin Foodie, watch for the re-broadcast in spring on WISN-TV (ABC) Channel 12 Milwaukee. We are also in the works to bring the show on the road with a run in Madison and potentially Green Bay/Appleton.
Don’t forget to visit the Web site often. We will be making some exciting additions to it, continuing our goal of becoming the voice of Wisconsin’s culinary scene. Some of the features we are working on are a Restaurant Guide, which will profile restaurants around Wisconsin in the same style as the show as well as a Calendar of Events.
Are you our friend on Facebook? If not, join us! It will be our way of sending you the latest and greatest about our show and the food scene in our off-months.
And while we are hard at work, we hope to hear from you. At the end of the day, this show is for YOU. Let us know what you think – we love great ideas, and we love hearing from our viewers. By supporting the local food movement, you are also supporting our local economy, recycling your money into your community. So, keep supporting local food and even more so, keep supporting your local food show!
Creator / Executive Producer
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.